sieve over the clams. Bring the water in a steamer to a boil over high heat. Place the bowl on a rack above the boiling water. Cover, reduce heat to a gentle boil, and steam for 2 minutes, or until the eggs begin to set. Carefully remove cover from steamer, and scatter the shrimp on top of the custard. Cover and steam for 5 minutes longer, The custard is done when a knife inserted into the center comes out clean. Carefully remove bowl from the steamer. Drizzle with oyster sauce and garnish with remaining chives. Spoon over rice. Serve hot. Serves 4 to 6. PER SERVING: 90 calories, 10 g protein, 2 g carbohydrate, 5 g fat (1 g saturated), 160 mg cholesterol, 186 mg sodium, 0 g fiber. From an article by Joyce Jue, San Francisco Chronicle, 11/11/92.